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Easy Vegan Sour Cream

Vegan | Gluten-Free
Course Side Dish
Prep Time 5 minutes

Ingredients

  • 1 cups raw cashews
  • 1 Tablespoon lemon juice
  • 1 Tablespoon apple cider vinegar
  • 1 Tablespoon nutritional yeast optional
  • 3/4 teaspoon sea salt
  • 3/4 cup filtered water

Instructions

  1. Rinse your cashews in a fine mesh strainer to remove any dust or dirt.  Now add to a high powered blender, such as a Vitamix, with lemon juice, apple cider vinegar, nutritional yeast (if using), sea salt and filtered water.

  2. Starting on a low speed start to blend, slowly working up to a high speed.  You may have to stop and scrape down the sides with a spatula.  If mixture is too thick, add more filtered water 1 Tablespoon at a time. 

  3. Blend on high for 1 – 2 minutes, or until velvety smooth. Taste for seasoning. 
  4. Store in an airtight container in the fridge for 7 – 10 days or up to 2 months in the freezer.

Recipe Notes

Using a high powered blender, such as a Vitamix, will help get a nice thick and creamy texture.